Slay to Gourmet: Maryland Crab Boil

Crab Boil


Photo by Matt Lien


  • 48 pre-steamed Maryland blue crabs
  • 6 ears of corn, shucked, cobs cut in half (substitute small, parboiled potatoes when it’s no longer corn season)
  • 3 pounds Kramarczuk’s kielbasa, cut in two-inch lengths
  • 2 40-ounce bottles of Budweiser
  • Old Bay seasoning to taste

Other Necessities

  • 15-gallon pot with a steamer insert
  • Wooden crab hammers
  • A lot of paper towels
  • Large sheets of butcher paper to line the table

Once all the components are in place, the cooking is a breeze. Put the steamer insert into the large crab pot. Fill the pot with beer until the liquid rises just above the bottom of the insert. Drink the rest. Put the pot over the largest flame on your stove and crank it to high, using two burners if it makes sense to do so.

Evenly mix the crab, corn (or potatoes), and kielbasa together. When the beer is boiling, drop the mix into the pot. Put a lid on the pot and let everything steam for about 15 minutes, or until the crabs on top are hot to the touch.

Line your table with butcher paper and sprinkle Old Bay all over it. Carefully, with towels, remove the insert from the pot and pour the crabs onto the table. Sprinkle with more Old Bay. Sit down with your crew and enjoy.


Photos by Matt Lien

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